Recipe courtesy of Chris Valdes
Save Recipe Print
50 min
30 min
4 servings



Preheat the oven to 350 degrees F.

Sprinkle the chicken with the chili powder, cumin, minced garlic, garlic powder, onion powder, oregano and some salt and pepper.

Heat a large saucepan over medium-high heat. Once it's hot, add the olive oil and then place the chicken in the pan. Let it get a nice sear, about 4 minutes until golden brown, then flip the chicken and cook on the other side. Add the rice, peas, tomato paste, chorizo, onions, peppers, bay leaf and seasoning packet and cook for about 5 minutes.

Add the beer and cook until the rice sucks it up. Add the chicken stock, stir the pot, cover with foil and place in the oven until fully cooked, about 20 minutes.

Sprinkle with cilantro and serve.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.


Arroz con Pollo

Recipe courtesy of Melissa d'Arabian

Mexican Rice Pudding ("Arroz Con Leche")

Recipe courtesy of Marcela Valladolid

Arroz con Pollo

Recipe courtesy of Ingrid Hoffmann

Arroz Con Pollo

Recipe courtesy of Rachael Ray

Arroz con Pollo

Recipe courtesy of Ginger Moreno

Arroz con Pollo

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Arroz Con Pollo

Recipe courtesy of Republica Empanada

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories